Perhaps if you sparge hotter you would be able to carry more unconverted starches over to the kettle? There's always the risk for tannin extraction, but keeping the proper pH seems to be the biggest key to avoiding problems.
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Saison was at the height of fermentation last night and hit 88.
So does the gypsum go in before the mash, or after the mash? And is it desirable to use RO water and build because this seems pretty "light" vs my tap water?